I confess. I crave take out sometimes. It usually hits me on a Sunday night. There’s a Chinese take out place near my parents that makes the most delicioius Mei Fun and a Shrimp and Vegetable Stir Fry with a brown sauce that is to die for. No white Moo Goo Gai Pan sauces allowed. It is rich and full of garlic and spices, but we’ve never found a place here in Greenville that comes close to either of those dishes, so what’s a girl to do? My husband’s favorite dish is the ubiquitous General Tso’s Chicken and this Baked Sweet and Sour Chicken is a delicious at home version. Add a little sambal (chili garlic paste) or chili de arbol to amp up the heat if you like it spicy. Toss in some sesame seeds or some orange juice for some other classic take out flavors. It’s a great staple recipe that can be tweaked to your preferences.
Baked Sweet and Sour Chicken (adapted from Mel’s Kitchen Cafe)
1 package or 1 1/2 pounds of boneless skinless chicken (I prefer thighs)
1 cup cornstarch
salt and pepper
1/4 cup olive oil, coconut oil, or blend of both
3/4 cup honey
1/4 cup ketchup
1/2 cup apple cider vinegar
1 TBS liquid aminos (or soy sauce)
2 cloves garlic, minced
1 TBS fresh ginger, grated
Preheat oven to 325 F. Heat oil in a large saute pan. Cut the chicken into bite sized pieces and toss in a zip top bag with the cornstarch, salt, and pepper. Whisk eggs in shallow bowl and add coated chicken pieces to the eggs. Place carefully into the hot oil in a single layer. Brown on both sides, but don’t cook completely through. Transfer to 9×13 baking dish and continue cooking chicken in batches.
Mix the honey, ketchup, vinegar, liquid aminos, and garlic and pour over chicken. Bake for 30 – 45 minutes, tossing every 10 to 15 minutes. Serve over brown rice and broccoli.